Category: SLOW COOKER / CROCK POT / NINJA FOODI

Chicken Gumbo & Sweet Chile Buttermilk Herb Dressing

This recipe originally called for okra.  Not even this southern girl likes okra and the best substitution for okra is eggplant, but hubs can’t stand that so I substitute the split peas.

CHICKEN GUMBO
*1 1/4 pound boneless, skinless chicken pieces
1 tablespoon avocado oil
1 large Vidalia onion, chopped
1 large shallot, chopped
5 ribs celery, sliced
4 cloves garlic, minced
1 KNORR chicken gel bouillon
1 teaspoon dried thyme
1 cup dried split peas
1 can petite diced tomatoes
2 teaspoons file’ powder
Fresh ground salt and black pepper, to taste
2 cups water
Brown rice

  • Oil sides of crock pot.
  • Place onions, shallots, tomatoes, garlic and celery on bottom of crock pot.
  • Top with split peas and then chicken.
  • Whisk together water, bouillon gel, thyme, salt, pepper and file’ powder.
  • Pour over Chicken.
  • Cover and cook 8-10 hours on low or 4-6 hours on high.
  • Serve over rice.

*I add these frozen and they work great.

SWEET CHILE BUTTERMILK HERB DRESSING
1 cup buttermilk
1/4 cup mayonnaise
1/4 cup sour cream
3 cloves garlic, minced
1 small shallot, minced
2 teaspoons freshly chopped chives
1 tablespoon parsley paste
1 tablespoon Frank’s Red Hot Sweet Chili Sauce
Fresh ground salt and pepper, to taste

  • Using a quart  jar, add all ingredients and shake to mix well.
  • Chill several hours to blend flavors.
  • Shake well and toss with salad.

SLOW COOKER CARNITAS

I LOVE carnitas! This is one of the tastiest and easy recipes.  So add some sour cream, shredded cheese, green onions, guacamole and add it to your next TEX-MEX gathering.

SLOW COOKER CARNITAS
3-4 pounds pork shoulder, cut into several pieces
1 bottle green taco sauce
4 cloves garlic, minced
1 can original Rotel tomatoes
1 can chopped green chiles
Fresh ground Sea Salt and Black Pepper
1 large Vidalia onion, chopped
1 cup water

  • Place onion pieces in bottom of slow cooker.
  • Pour Rotel tomatoes and green chiles over onions.
  • Add pork pieces.
  • GENEROUSLY salt and pepper pork.
  • Whisk together water and taco sauce.
  • Pour taco sauce over top of pork pieces.
  • Cover and cook 6-8 hours on high until meat shreds.
  • Remove from crock pot (reserving 1/2 cup of liquid) and shred all your meat.

1/2 cup milk
1/2 cup liquid from crock pot

  • Preheat oven to 300°.
  • Whisk together the milk and cooking liquid.
  • Place shredded meat on a cookie sheet.
  • Pour liquid over meat shreds.
  • Bake 45 minutes until meat begins to crisp.

Golden Blend tortillas
sour cream
shredded cheese
sliced green onions
guacamole

    APPLE CINNAMON PORK CHOPS

    APPLE CINNAMON PORK CHOPS
    4 boneless pork chops
    1 KNORR chicken gel bouillon
    1 large frozen apple juice
    1 cup water
    1/4 teaspoon celery seed
    1 teaspoon + 1 teaspoon cinnamon
    1/4 cup + 1/4 cup brown sugar
    1 apple, cored and sliced
    Fresh ground pepper and salt to taste

    • Arrange pork chops in a single layer in the bottom of the crock pot.
    • Whisk together the bouillon, apple juice, water, 1/4 cup brown sugar and 1 teaspoon cinnamon.
    • Pour over pork chops.
    • Cook on low 4-5 hours.
    • Add sliced apple and sprinkle with remaining brown sugar and cinnamon.
    • Cook another hours.

    HAPPY ST. PATRICK’S DAY, CROCK POT CORNED BEEF & CORNED BEEF HASH

    And what do you have for dinner?  Corned Beef of course.  I’m doing it in the crock pot with my secret ingredients with enough left over for corned beef hash.

    CROCK POT CORNED BEEF
    3 pound corned beef brisket with seasoning packet*
    6 cloves garlic, minced
    2-8 ounce 7UP (or 12 ounces + 4 ounces water)
    4 ounces organic butter, sliced
    fresh ground pink Himalayan salt and pepper, to taste
    1 bag baby carrots
    1 pound baby potatoes

    • Lightly spray crock pot with non-stick spray.
    • Add butter.
    • Place brisket fat side up.
    • Generously sprinkle with fresh ground pink Himalayan salt and pepper, to taste. 
    • Add 7 up.
    • Cover and cook 4-5 hours on low.
    • Add carrots and potatoes.
    • Cover and cook another 2-3 hours until tender.
    • Thinly slice meat.
    • Drain potatoes and carrots.
    • Serve and Enjoy.

    *I like to put the pickling spice in a cheesecloth bag so I don’t have to deal with it when I drain the veggies.

    CORNED BEEF HASH
    We like ours crisp so I use more of small dice/shredded mixture.   Cut yours according to your tastes. 
    left over corned beef (about a pound), diced and shredded
    2 tablespoons organic butter
    1/2 pound cooked potatoes, diced
    1 large bunch green onions, sliced
    fresh ground pink Himalayan salt and pepper, to taste
    1-2 tablespoons Worcestershire sauce

    • Melt butter in a large skillet over medium high heat.
    • Add onions, cooking a minute or two until translucent.
    • Add corned beef and potatoes.
    • Add seasoning and Worcestershire sauce, stirring and scraping bottom as necessary.
    • Serve with poached or fried eggs.

     

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    ROSEMARY, PARSLEY & THYME CHICKEN

    Rainy and dreary here today so I started the crock pot and the oven for some yummy new recipes. This chicken recipe turned out particularly yummy and fork tender.

    ROSEMARY, PARSLEY & THYME CHICKEN
    4 slices bacon, cooked and crumbled
    1 pound boneless, skinless chicken thighs, frozen
    2 stalks celery, sliced thick
    1 bag baby carrots
    2 shallots, sliced
    1 clove Elephant Garlic, minced
    1 teaspoon black peppercorns
    several sprigs fresh thyme
    several sprigs fresh rosemary
    several sprigs fresh parsley
    1 KNORR gel bouillon
    3 tablespoons plum jelly
    1/4 cup red wine
    1/2 cup hot water
    2 tablespoons quick cooking tapioca flakes
    Juice of 1 lemon
    2 cups egg noodles
    fresh ground pink Himalayan salt and black pepper
    1 cup frozen peas

    • Layer celery, carrots, shallots and garlic in bottom of crock pot.
    • Salt and pepper vegetables.
    • Place frozen chicken thighs on top of vegetables.
    • Gather peppercorns, thyme rosemary, and parsley into a cheesecloth bag and tie shut. Add bag to crock pot.
    • Whisk together wine, water, bouillon, jelly, lemon juice, and tapioca. Pour over chicken.
    • Cover and cook on low 6-7 hours.
    • Add peas and egg noodles. Re-cover and cook another hour.

    SAUER PULLED PORK

    SAUER PULLED PORK
    2 cups sauerkraut, rinsed and drained*
    2 pound pork tenderloin
    2 tablespoons Dijon mustard mayonnaise mixture
    1 cup beer**
    salt and pepper, to taste

    • Place sauerkraut on the bottom of your slow cooker.
    • Cut tenderloin in half and lay on top of sauerkraut.
    • Generously salt and pepper meat.
    • Spread Dijon on top of meat.
    • Pour beer over around meat.
    • Cover and cook on low 6-8 hours or on high 4-5 hours.
    • Remove meat to cutting board and shred using 2 forks.
    • Serve on thick toast layers with sauerkraut and with sliced red onion.

    *I used a local organic sauerkraut as is without rinsing or draining
    **I used a pumpkin ale and used ALL of it

    SLOW COOKER LASAGNA – with tricks

    I love my Lasagna Bolognese when I have time, but this slow cooker recipe is a nice change if you want it ready when you get home.

    SLOW COOKER LASAGNA – with tricks
    1 pound ground beef
    1 tablespoon avocado oil
    1/2 cup chopped onion
    1/2 cup slivered carrots
    4 cloves garlic, minced
    3 cups Bolognese Sauce or your favorite jar sauce
    2 teaspoon Italian seasoning
    1/2 teaspoon red pepper flakes
    30 ounces ricotta cheese
    1 cup Parmesan cheese
    4 eggs
    1/4 cup fresh, chopped basil leaves
    1 box Barilla oven ready lasagna noodles
    4 cups grated mozzarella cheese

    • Cut strips of heavy duty foil about 3 inches wide and long enough to extend about 3 inches over on each side making 2-3 slings.  Press into the edges of your crock pot and then coat with non-stick cooking spray.
    • Brown beef in skillet until no longer pink.  Drain off fat and set aside.
    • Add onions, garlic and carrots to skillet.
    • When vegetables are tender add meat back in and mix well.
    • Add sauce, Italian seasoning and red pepper flakes.
    • In a mixing bowl whisk eggs.
    • Add in Ricotta cheese, Parmesan cheese and basil.
    • Spread 1/2 cup of meat sauce on bottom of crock pot.
    • Add a layer of lasagna noodles breaking to fit as necessary.
    • Top with 1 1/2 cups of meat sauce followed by 1 1/2 cups of Ricotta cheese mixture followed by 1 cup of the mozzarella cheese.
    • Repeat layers 2 more times.
    • Set crock pot for low and cook 4 hours.
    • Let rest 30 minutes.
    • Using Foil slings, remove the whole lasagna to platter.  Foil slings will slide out easily.
    • Enjoy.

     **I love the oven ready noodles – no pre-cooking and so much less breakage.  No one can tell the difference after you bake it!

    BEEF AU JUS ala CROCK POT

    BEEF AU JUS ala CROCK POT
    3 pound rump roast
    1 large onion, sliced thin into rings
    3 cloves garlic, minced
    1 envelope Au Jus Gravy Mix
    3/4 cup beef broth
    salt & pepper to taste

    • Cut roast in half.
    • Sprinkle with salt and allow to come to room temperature.
    • Brown roast on ALL sides over medium high heat.
    • Layer the bottom of your slow cooker with the onion rings and garlic.
    • Top with roast halves.
    • Whisk together the broth and gravy mix. 
    • Season with pepper to taste.
    • Pour over meat.
    • Cook on low 6-7 hours until meat is tender.
    • Thinly slice meat and return to slow cooker juices.

    PIZZA IN A POT

    Sandra over at Diary of a Stay at Home Mom recently ran her recipe for Pizza in a Pot.  It sounded SOOOOOOOO good and looked so unbelievably delicious that I wanted to make it right then and it was only 8AM.

    My biggest problem is that with a major move coming I’ve been using what I already have in the freezer and cupboard for anything and everything I make so I had to adjust it a bit, but we loved the results. I also halved everything and we still will eat on it for 3 days. I can’t wait to make it again with her original ingredients.

    Our favorite pizza is a pepperoni/sausage combo and ironically when hubby came in he asked if we were having pizza for dinner!

    Sandra’s Recipe: (my changes in red)

    Pizza in a Pot

    1-1/2 pounds ground beef 3/4 pound mild Italian sausage (casings removed)
    1 medium green pepper, chopped 1 cup carrot shreds
    1 medium onion, chopped 1 small onion, chopped
    15 ounces tomato sauce 8 ounce can tomato sauce
    14 ounces pizza sauce 1/2 cup chicken broth
    2 tablespoons tomato paste 6 ounce can tomato paste
    3 cups spiral pasta, cooked and drained 1 1/2 cups (dry) shells
    2 packages (3-1/2 ounces each) sliced pepperoni 2 inches deli pepperoni cut into chunks
    2 cups (8 ounces) shredded mozzarella cheese 1 cup Sargento shredded Italian cheese blend

    • In a large skillet, cook the Italian Sausage and onion over medium heat until meat is no longer pink, drain well. 
    • Stir in the tomato sauce, tomato paste and broth.
    • In a 5-qt. slow cooker, layer the pasta, sausage mixture, pepperoni and cheese. 
    • Cover and cook on low for 2-3 hours or until heated through.

    Yield: 6-8 servings.

    Sandra’s note: If you’d like, substitute 1/2 pound bulk Italian sausage for the pepperoni in Pizza in a Pot. Cook it along with the ground beef, green pepper and onion.

    SLOW COOKER GARLIC CHICKEN

    SLOW COOKER GARLIC CHICKEN 
    adapted from Recipe Girl
    Original recipe in black adaptations in red
    Serves 4-6
    Prep time 30 minutes 
    Cook time 4 hours

    3-4 pounds bone-in chicken pieces 2 pounds large chicken tenders
    Kosher Salt Sea Salt 
    Freshly ground black pepper
    1 medium sweet onion sliced 1 large Vidalia onion, sliced
    8 large garlic cloves, halved 8 large garlic cloves, quartered
    several sprigs of fresh thyme
    1 cup dry white wine
    1/3 + 1/4 cup all-purpose flour Wondra
    1 teaspoon red pepper flakes, ground with mortar & pestle
    1/4 cup Coconut Oil

    • Sift together the 1/4 cup Wondra with salt, pepper and ground red pepper.
    • Dredge the chicken in the Wondra mixture. In a large skillet, heat oil over medium-high heat. 
    • Cook the chicken quickly until it turns golden brown , flip and then remove to paper towels to drain.
    • Combine the onion, garlic and thyme in a 5 to 6-quart slow cooker and season with salt and pepper. Top with chicken. 
    • In a small bowl, whisk together wine and flour until smooth and pour it over the chicken and into the slow cooker.
    • Cover and cook until the chicken is tender- 3 1/2 – 4 hours on LOW.
    • Serve chicken topped with sauce. 
    • Serve over rice or potatoes.

    TEXAS RED CHICKEN

    4-6 boneless, skinless chicken breasts
    1/4 cup ketchup
    1/2 cup apple cider vinegar
    1 tablespoon soy sauce
    1/2 cup sugar
    1 medium Vidalia onion, diced
    2 cups homemade chicken broth
    1/2 cup Sweet Baby Ray’s BBQ sauce

    • Whisk together the ketchup, BBQ sauce vinegar, soy sauce, broth and sugar.
    • Place chicken pieces in slow cooker.
    • Add onion pieces.
    • Pour ketchup mixture over top.
    • Cook on low 6-8 hours.
    • Remove chicken and shred – add back to sauce.
    • Serve over Rice or on buns.

    ITALIAN BEEF STROGANOFF

    ITALIAN BEEF STROGANOFF
    28 ounce can Contadina crushed tomatoes
    8 ounce can Contadina tomato sauce
    1 MAGGI beef seasoning cube
    1 large Vidalia onion, chopped
    4 cloves garlic, minced
    2 1/2 pounds chuck roast or chuck eye steak*, cut into stew sized pieces
    2 cups cooked wide egg noodles
    1 cup sour cream
    fresh parsley

    • Layer beef chuck pieces, garlic and onions in bottom of slow cooker.
    • Whisk together tomatoes and sauce.  Microwave for 3 minutes until HOT!  Add beef cube and stir until dissolved.
    • Pour over meat and onions.
    • Cook 8-10 hours on low OR 4-6 hours on high.
    • Pour meat through colander so it is separate from the sauce.
    • Stir sour cream into sauce. 
    • Fold noodles into sauce mixture.
    • Fold beef back in.
    • Sprinkle with parsley.
    • Enjoy.

    *these 2 pieces of meat are actually from the same cut, but I base it on which one is currently on sale.  This week I saved 50 cents a pound by using 2 steaks instead on 1 roast.